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Indian Tacos

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

3 hrs

Ready

4 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups anasazi beans
dried
*
6 pieces bread
for frying
* Camera
1 ½ cups arugula (roquette)
washed, stemmed
Camera
1 large tomatoes
sliced
Camera
2 each avocados
halved, sliced
Camera
1 each red onion
sliced
Camera
1 bunch radishes
sliced
* Camera
24 each italian plum (roma) tomatoes
halved
Camera
6 each anaheim chilies
* Camera

Ingredients

Amount Measure Ingredient Features
355 ml anasazi beans
dried
*
6 pieces bread
for frying
* Camera
355 ml arugula (roquette)
washed, stemmed
Camera
1 large tomatoes
sliced
Camera
2 each avocados
halved, sliced
Camera
1 each red onion
sliced
Camera
1 bunch radishes
sliced
* Camera
24 each italian plum (roma) tomatoes
halved
Camera
6 each anaheim chilies
* Camera

Directions

To prepare the anasazi beans, soak overnight in water to cover.

The next day, drain the beans and place them in a saucepan with fresh water to cover.

Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours.

It may be necessary to add water as the beans cook to prevent them from burning and sticking.

After the beans are cooked, remove from the heat and set aside.

You should have about 3 cups cooked beans.

While the beans are cooking, roast, seed, and devein the chiles and the pepper.

Leave chiles whole; slice pepper lengthwise into six strips.

To start building the tacos, place ½ cup cooked beans on each piece of frybread.

Add ¼ cup greens per taco, followed by a red tomato slice.

Add 4 slices avocado and 1 slice red onion, separated into rings.

Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper or chile.

You can vary the toppings and the order in which the taco is built.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 647g (22.8 oz)
Amount per Serving
Calories 21945% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 36mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 11g 45%
Sugars g
Protein 13g
Vitamin A 90% Vitamin C 127%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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